INGREDIENTS
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2 1/4 cups Cup4Cup gluten-free flour blend
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1 teaspoon baking soda
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1 teaspoon flaky sea salt
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1 cup unsalted butter (2 sticks), melted and still warm
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1/2 cup granulated sugar
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1/2 cup light brown sugar
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1/2 cup dark brown sugar
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2 teaspoons vanilla extract
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2 eggs
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12-ounce bag semisweet chocolate chips (preferably Ghirardelli)
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3 1/2-ounce bar 70% cacao chocolate, finely chopped